Tag: polenta

Recipe Venetian polenta sheets with liver, the recipe – Italian cuisine reinvented by Gordon Ramsay

Recipe Venetian polenta sheets with liver, the recipe

The Venetian liver it’s a classic, with fine onions. In reality the use of this offal is common to many culinary cultures, including oriental ones: it is a popular food, and not surprisingly in Thailand is a main ingredient of nam tokthe typical spicy and delicious soup served as street food in the kiosks on the corners of busy streets.

We propose this and other recipes in the year dedicated to Marco Polo700 years after his death in 1324, for a mix of exotic dim sum and our locals cicchettito discover together that no place is really far away and no civilization is so different, not even when it comes to putting something good on your plate.

Also discover this recipe: Crostini with meatballs cooked in sauce.

Calzagatti, the Modena snack that “chases cats away” – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

The history of cat socks begins with the classic once upon a time… a “rezdora” from Modena who, in the context of a vernacular legend, was preparing polenta in a cauldron. In another pot, our rezdora (this is what Modena calls the person who holds ancient knowledge that he transmits through culture and the art of cooking) was also cooking beans on a wood stove. When it was time to bring the legumes to the table, she would stumble upon her cat crouching on the floor. In this way, the beans would have ended up in the polenta pot: the rezdora, in order not to make her family skip dinner, would have thus invented the cat socks. The cat, in fact, terrified by this tumult, would have run away and hence the name of the new recipe, which chases cats away.

Calzagatti, the poor cuisine of Modena

It may be because of this bizarre name, or because in times of almost austerity we are moving closer to simple, nutritious and economical recipes, but stockings seem to enjoy more attention lately. They bring together the two emblematic ingredients of poor cuisine: beans and polenta, which together enrich each other. The optional final frying transforms the dish into a truly delicious snack.

From a symbolic dish of the gastronomy of Modena and Reggio in the process of becoming extinct, this recipe – especially in the snack version, to meet today’s lifestyles – is returning to occupy the menus of village festivals, restaurants, blogs and mentions in television programs . Most of the stockings that you will find around involve the use of bacon or lard in the sautéed beans and lard as fat for frying, but the homemade ones can be equally delicious even in a vegan version, without meat and fried in the vegetable oil.

The dish is called in different ways, depending on the areas of the Modena province: damnbut also daddy, ciribusla or bagia. It also comes in different variations, like any traditional dish. There are those who add a little cream and parmesan to the polenta or those who, instead of corn flour, use chestnut flour.

They are consumed without cutlery, as an aperitif, paired with a good ketchup sauce and a glass of Lambrusco di Sorbara. Or served on a plate, in the company of a soft cheese, as at Luca Marchini’s Trattoria Pomposa, in Modena, where the calzagatti are placed on quenelles of ricotta.

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Polenta, quick and tasty ideas and recipes – Italian Cuisine

Not the usual polenta: from appetizers to desserts, 7 original and quick proposals to amaze at the table (even the day after)

The first cold ones immediately call the polenta. Creamy, warm and enveloping, it is the dish that brings everyone together at the table. Polenta has the great advantage of being versatile, it can be cooked as a delicious appetizer, be the star of the table or even turn into a delicious dessert. Not only that: polenta is also very good the next day, when it can change into a tasty second life.

To serve the polenta, the wooden cutting board is the best choice. When the polenta is ready, it must be turned over in one go from the cauldron onto a round wooden cutting board. To cut it into slices, use a slightly thick cotton thread: let it descend from the top towards the cutting board and then slide it so as to detach the slice. Some prefer to do the movement in reverse. The result will be the same: you will get perfect slices that retain their grainy texture.

To cook the polenta, the truncated cone-shaped copper cauldron is the traditional choice. In fact, the non-tinned copper conducts heat perfectly and allows the polenta to cook evenly. To preserve its brilliance, rub it with a mixture of corn flour and white vinegar.

Finally, a useful tip: to remove polenta residues from the pot more easily, immediately after cooking, fill it with water and bring it to the heat: when it boils, the crust will come off from the bottom.

And if you have any doubt that polenta makes you fat, the answer is in quantity. A bit like pasta, it's not in itself that it's high-calorie, it's all in the sauce. To be precise, there are about 100 grams of polenta calories 359 kcal, fats 2.70 g, cholesterol 0 mg, sodium 0 mg, carbohydrates 79.90 g, fiber 0 g, proteins 8.70 g. Not bad!

Before moving on to the 7 original ideas with polenta, let's focus on another interesting proposal: have you ever thought about colored polenta?

Colored polenta

Polenta is a perfect base for flavoring and coloring. To accentuate the color result as much as possible, the ideal would be to choose white polenta.
To flavor it, you can simmer for 2-3 '100 g of extra virgin olive oil with a sliced ​​red onion, a piece of fresh chilli, a few peppercorns, a slice of ginger and a sprig of thyme. Leave to flavor for 5-6 minutes, then strain on the polenta.
Blend 500 g of precooked beetroot and add it to 1 kg of white polenta. Mix well with a spoon or with an electric whisk (you can also use the mixer with the whisk at low speed). You can color orange with 500 g of carrot purée or green with 500 g of broccoli purée.
Try to create a two-tone roll by spreading the orange and purple polenta separately between two sheets of baking paper. Leave to rest in the fridge for 1 hour.
Remove one of the two sheets of baking paper from both polenta, overlap them, remove the top sheet and, with the help of the remaining sheet of baking paper, roll up tightly. Leave to cool for 1 hour in the fridge, then remove the paper and cut into slices.

7 original ideas with polenta

Mascarpone and polenta

Bring 1 liter of water to a boil, add salt, add 250 g of instant polenta and cook according to the directions on the package, until it begins to thicken. Spread the polenta on a baking sheet lined with parchment paper and let it harden in the refrigerator for 30 minutes, then cut it into slices. Shelled 250 g
of sausage and cook it in a pan with ground black pepper, over high heat, for 5 minutes; set the sausage aside and toast the polenta slices in the same pot for a couple of minutes on each side. Spread the mascarpone on the polenta, complete with the sausage and serve.

Polenta taragna and fried egg

Bring 1 liter of water to a boil, add salt, add 125 g of polenta taragna and cook for about 35 minutes, stirring occasionally. Cook the fried eggs in a pan with a knob of butter. Melt 40 g of butter in a pan, along with 4-5 sage leaves. Serve the polenta taragna with fried eggs, completing with a generous sprinkling of grated Parmesan cheese and melted sage butter.

Milk polenta with cooked fruit

Bring 1 liter of milk to a boil, add salt and cook 125 g of polenta for about 35 minutes, stirring occasionally. Peel 2 mandarins, divide them into wedges and remove the
little skin; cut 12 kumquats into thick slices; cut the zest of 1 orange into small pieces. Cook everything with 1 tablespoon of sugar for 4-5 minutes, stirring occasionally. Serve the milk polenta with the fruit, still hot. Alternatively, cook 70 g of currants and 100 g of pomegranate seeds with 2 tablespoons of water for 3-4 minutes.

Polenta and sugar

Bring 2 liters of water to a boil, season with salt and cook 500 g of polenta for 35-40 minutes, stirring occasionally, until it is firm. Finally, roll it out in buttered pans forming a 2-3 cm thick layer. Let it cool down. Cut the polenta into rectangles, place them on a baking sheet lined with parchment paper, sprinkle with brown sugar and put them in the grill for 10 minutes. Whip 500 g of cream with 60 g of granulated sugar. Serve the sweet polenta with wisps of whipped cream.

Polenta in mixed canapés

Cut out rectangular or square croutons from the leftover polenta, heat them in the oven until they are crunchy, then season them to taste with sprigs of sour cream, smoked salmon, salmon roe, butter, anchovies and capers, dill or other herbs. to taste.

Sweet polenta in a cup

Crumble 500 g of polenta from the day before, collect it in a saucepan, wet it with a little milk, bring it to the heat, stirring until it regains a creamy appearance: you can help yourself with the hand blender. When it is homogeneous, distribute it in the cups filling them up to 3/4, sugar it according to your taste, complete with a dollop of whipped cream, sliced ​​almonds and a pinch of ground cinnamon.

Roman polenta

Cut out disks 5 cm in diameter from the leftover polenta, arrange them in small single-portion ovenproof dishes and season each with a few flakes of butter, 15 g of grated Parmesan, 15 g of grated pecorino, salt, pepper and 2-3 sage leaves. Bake in the oven at 200 ° C under the grill for 8-10 minutes, that is, until a golden crust has formed.

15 recipes with polenta

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